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Capstone Projects

Barley Believable Bakery and Cafe

Fri, 04/29/2022 - 18:14
Abstract: For my capstone project I created a complete business plan for a specialty diet bakery and cafe. Barley Believable is located in Tucson Arizona right off of highway 10. It's menu is traditional baked goods, desserts, cafe food and drinks. The twist is that everything is gluten and peanut free. During my week in the PSC bakery I showcased three signature items, chocolate chunk cookies, chocolate coconut cake, and apple streusel bread.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2022
Authors: Elsa Barber

Wiliam Kluge Hungry Boy Cafe & Catering

Fri, 04/29/2022 - 11:10
Abstract: This capstone was creating a business plan for a cafe/catering company that will hope to open in the future. I created a business plan with an organizational structure, menu, a marketing plan, and more all culminating in this business creation. I also had the opportunity to serve some of my items in the campus bakery to get the feedback of my peers to improve them for the future.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
Authors: William Kluge

H & W Delights

Wed, 04/27/2022 - 12:35
Abstract: This capstone was creating a business plan for a future bakery/cafe owned by my friend Hadeel and I. I created a business plan, an organizational structure, a menu, a marketing plan, and more. I even had the chance to allow the Paul Smith's community to try my signature items out of the A.P. Smith's Bakery.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
File Attachments: Widnie S22 Capstone.pdf
Authors: Widnie Dorilas

The Green Beacon Business Plan

Tue, 05/03/2022 - 17:42
Abstract: My Boyfriend, David Laframboise, a former Smitty, and I, Hailey Quenneville want to own and run a small business that will have sustainable practices in daily operation. I want to run a bakery/ café because of my education and my passion for baking and pastry. They are many occurring impacts on the planet every day. This is the reason why I want our bakery to be fully sustainable and it impacts the planet in a good way and tries to make a change for the greater good.
Access: No
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2022
File Attachments: The Author has selected not to publish this complete work.
Authors: Hailey Quenneville

Sustainability- Nose to Tail, Root to Leaf, Sustainable Fish and more

Fri, 04/29/2022 - 18:47
Abstract: The topic of my findings in this research is all about sustainability – where our food comes from, who makes it, and how we as a society can make a difference in the world, a positive one, rather than continue destroying our environment. When you’re inside or outside of a kitchen, reducing the carbon footprint is very important and can happen while we are working. I hope that my findings can inspire you to rethink your current actions, and how you can do more to promote sustainability. These findings greatly influenced my capstone, with concepts such as root to leaf, nose to tail, my own cultural influences, as well as composting and sustainable fishing practices.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
File Attachments: Angela Flores_ Capstone.pdf
Authors: Angela Flores

Fusion Cuisine

Mon, 05/02/2022 - 12:35
Abstract: Fusion cuisine has become popular in today's modernized society. This cuisine combines different culinary traditions that originate from different countries, regions, or cultures. Due to more local fresh produce and the availability of Asian spices, many chefs are combining diverse cultures to create some unique dishes. This fad has become an ongoing trend in many different restaurants all over the world, and it appears to be here to stay. From home cooks to master chefs every person has experienced fusion cuisine before. Finding a way to incorporate different styles and flavors can be challenging, but the quality of your dishes can be worth it. 
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2022
Authors: Jeree Cain

Outdoor Classroom: Maintenance and Design

Mon, 05/02/2022 - 12:37
Abstract: Taking the classroom outside can have a wide variety of benefits for students' psychological and physical wellbeing. Paul Smith's College currently has one outdoor classroom on its campus as of the Spring 2022 semester to take advantage of these benefits. To expand outdoor learning for courses on Paul Smith's College Campus, we designed a second outdoor classroom. We received input from the Campus community through two survey we developed to discern the need for a second classroom, evaluate the existing classroom, evaluate the accommodations needed, and gain necessary information on other considerations for the design and location. Based on the survey results, using GIS to assess potential locations, and conducting interviews, we chose a site to focus on and developed a maintenance plan for the future management of both the existing and proposed classrooms.
Access: Yes
Literary Rights: Off
Major: Natural Resources Conservation and Management, Parks and Conservation Management, Sustainable Communities & Working Landscapes
Year: 2022
Authors: Shannon McPheeters
, Rebecca Durinick
, Nathanial Brangan
, Derek Thompson
, Annie DeHaven

Citizen Science: A Tool for Better Preserving Backcountry Infrastructure at Paul Smith’s College.

Mon, 05/02/2022 - 22:34
Abstract: The Adirondacks have been home to a many steward of its land. Paul Smith’s College prides itself in encouraging a culture which promotes this long-held ideology to preserve natural resources. It is a school which prides itself in its unique location as well as resources. One of these many resources is its extensive backcountry property and the plethora of structures located within it. Many of these structures are what’s known as lean-tos. Over the course of the 2022 Spring semester, the Parks and Recreation Capstone class surveyed and identified the conditions of 15/16 the school’s remaining lean-tos. A particularly outstanding issue with this however, was the resources and organization required of the school to collect this data. This research paper examines the positive values that the implementation of citizen science programs has had on a national level. Furthermore, my individual contribution to this class’s Capstone was the implementation of a volunteer fed databank exclusively used for the documenting of lean-tos in the Paul Smith’s College backcountry. The scope and intent of this project was to pass this resource on for further development and active use by Paul Smith’s College, related committees, and its backcountry maintenance initiatives.
Access: Yes
Literary Rights: Off
Major: Recreations, Adventure Travel and Ecotourism, Recreation, Adventure Education and Leisure Management, Parks, Recreation and Facilities Management, Parks and Conservation Management
Year: 2022
Authors: Matthew T. Huffman

Benefits of Outdoor Learning for Students: Grades, Attention, ADHD/ADD, & Behavior

Sun, 05/01/2022 - 21:29
Abstract: This study examines the physical and physiological influences of outdoor learning on students. A majority of my research is based on studies and research done by others that assess the benefits of nature exposure on students' standardized test scores, attention, behavior, and overall student achievement. Through the use of an 18-question survey research was collected and data were examined in order to determine whether or not students felt satisfied or dissatisfied with outdoor classrooms. They were being assessed to see if they had different attitudes towards outdoor classrooms than indoor classrooms. The findings of this study are discussed in relation to the additional research found below. Keywords: Outdoor classrooms, Outdoor learning, benefits of outdoor learning on attention, behavior, grades, etc.
Access: Yes
Literary Rights: Off
Major: Sustainable Communities & Working Landscapes
Year: 2022
Authors: Claudia Swan

Plant-Based Capstone

Sun, 04/18/2021 - 20:10
Abstract: Plant-based options have been around for centuries. Although it has been a very slow rise in popularity, until now. It seems like this day and age everyone is looking for a healthier alternative and with that being said. Having a diet that is derived from plant-based products have been a huge go-to. “In the 1980s, Dr. T. Colin Campbell introduced the world of nutrition science to the term “plant-based diet” to define a low fat, high fiber, vegetable-based diet that focused on health and not ethics (healthline) There are so many options available within the markets and so many products to choose from whether that be a lentil salad or even tofu bacon. There is so many things that have been created and that have been lifted because of the plant-based movements. Many people are starting to realize how big of an impact the plant-based movement has had on other people and it then causes those people that see the successes of other to want to try it out for themselves. This movement even dates back to our early ancestors. It has been a practice that has always been talked about and in fact has been a huge factor in other countries diets because of what is available to them and their beliefs that they have within religion. There is just so much history behind these plant-based diets. There are so many different diets to choose from at that. It’s not just one strict diet where you can only eat plants. People have the availability to also eat fish, legumes, and so many other options to ensure that they get all the key nutrients to ensure their bodies perform the way they should. You can even see star athletes starting to follow the trend of going to a plant-based diet and trying to determine how they perform without having to use animal products to recover from their training sessions. There are many chef’s around the area that see the true qualities of going plant-based because they get the chance to work with all this amazing produce and see the true beauty behind the movement. You also see many restaurants, fast food chains and many other business’s that are starting to follow this trend because they know that it is going to be a big part of our lives here in the continuing future. These plant-based diets are just going to continue to grow larger and larger. Just like it has throughout history, with all the traditions within different cultures and religious ceremonies. This trend is on an uphill spiral and I don’t see it stopping anytime soon.
Access: Yes
Literary Rights: On
Major: Culinary Arts and Service Management
Year: 2021
Authors: Cody Young